Preparation

Preheat oven to 375°F. Place baguette slices on a rimmed baking sheet and toast, 8-10 minutes. Let cool and break into pieces. Meanwhile, whisk vinegar, lemon and orange zests, ginger, and pepper in a large bowl; season with salt and whisk in oil.

Using a sharp knife, cut all peel and white pith from oranges; discard. Working over bowl with dressing, cut between membranes to release segments into bowl; discard membranes. Add fennel, fennel fronds, mustard greens, and croutons to bowl; toss to combine.

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Reviews

I hesitated making this salad finding mustard greens a bit leathery. Nonetheless I ventured forward and made the salad EXACTLY as written and served it to eight guests, three which were chefs. The peppery flavor of the mustard greens pairs beautifully with the hallmark flavor of the fennel and the juicy citrus of the oranges. It is a beautiful salad to view and a delicious salad to eat.

This is a wonderful late fall and winter salad. It very simple to make. Would make a nice presentation for a dinner party. All of the ingredients are readily available. The oranges bring a little sunshine to the winter skies. You definitely DONT want to skip removing the pith. It gives the salad a "cleaner" taste. Zest your orange before you cut off the rind. I actually used chopped beet greens instead of mustard greens and added 4oz of chopped green and red lettuces (to make a larger salad) I cut the orange sections out over my bowl of lettuce so the juices would drip into the bowl and then squeezed the "shell" for any remaining juices. I also added chopped roasted, salted pistachios. The ginger gives a nice spice to the salad.

This is a simple, seasonally appropriate and refreshing dish that I would serve between courses. If you are too lazy to remove the pith from the oranges (which takes about 30 seconds and up-levels the texture and sophistication of the salad), you should take a close look in the mirror and reassess your priorities in life. Exact same goes for the croutons. Get your act together if you can't bring yourself to spend 5 minutes to greatly improve the texture of your salad. Seriously. Get your act together.

Yum! I made the following tweaks: I halved this recipe, omitted the bread croutons. I did not remove pith from the oranges; I just peeled them and broke each segment into pieces. I used bib lettuce. Yum!

This is a delicious salad. I used butter lettuce rather than the mustard greens, did not include the croutons, and added a crushed clove of garlic to the dressing. I also used clementines rather than mandarin oranges and skipped the de-pithing step. It was fantastic and it got rave reviews at home. I will definitely make it again.